Chicken Marsala Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-2 pkgs. chicken tenders (can substitute chicken breasts, but are harder to work with)
3-5 Tblsp. Olive Oil
Chopped fine pancetta - usually get 6-8 thin slices
8 oz. mushrooms - usually 1 box - prefer Portabello caps, finely sliced
2-4 cloves of garlic, finely chopped
1 Tblsp. tomato paste
1½ Tblsp. lemon juice
3 Tblsp. butter - cut into 3 pieces, chilled
3 Tblsp. fresh parsley, chopped
16 oz. Holland Marsala cooking red wine
Flour (can substitute potato flour)
Sliced black olives, optional
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Directions: |
Directions:Roll chicken tender pieces in flour; shake off excess, salt if desired.
Heat 3 tablespoons olive oil in a skillet over a medium-high heat until hot; add chicken and cook until light golden brown on both sides; usually 4 minutes per side. Transfer chicken to a casserole dish, cover, and place in oven at 200º to keep warm.
Cook pancetta in a separate skillet; medium heat until crispy golden brown (about 10 minutes).
Prepare heating oil (1-2 tablespoons) in a large frying pan; add garlic - stir frequently. Add mushrooms and cook (about 10 minutes) until done.
Stir in 1 bottle Marsala wine (less if you wish, but will cook down); add tomato paste and cook until it becomes syrupy at medium heat (about 8 minutes). Stir frequently.
Stir in lemon juice, turn to low heat, whisk butter, one piece at a time, x3.
Set chicken in a serving dish; spoon the sauce with mushrooms over the chicken; add cooked pancetta; garnish with parsley and olives. |
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Personal
Notes: |
Personal
Notes: This recipe came in 2nd place in one of our Men's Competition dinners.
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